Preparation of acidulated meat emulsions

ABSTRACT

The present invention resides broadly in a method for applying water soluble coatings to highly water soluble core particles selected from the group consisting of sugar, salt, yeast, and solid acidulants, comprising the steps of selecting core particles of fine particle size such that a preponderance of the particles pass through a 16 mesh screen, U.S. Standard Sieve; forming a fluid bed of said core particles; spraying into said bed in the form of a fine mist a water soluble coating composition comprising water and a water soluble coating material selected from the group consisting of a film-forming, edible, bland, hydrolyzed starch and a protein, said coating material having a water solubility sufficient to produce a pumpable solution at about 20-40% solids concentration, based on solution weight; continuing said spraying for a time sufficient to obtain a coating build-up on said core particles of at least about 10-50% based on coated particle weight; said coated particles having substantially the same particle size as the core particles. The coated acid particles are added to a meat emulsion in preparation of acidulated meat emulsions.

This is a division of application Ser. No. 356,940, filed Mar. 11, 1982.

The present invention relates to the acidulation of meat and other foodproducts, and particularly to a coated acidulant useful for suchacidulation, and method for making the same. The present invention willbe described with respect to the acidulation of meat products such aswinter sausage, which are not subjected to heating during preparation,and to the manufacture of coated acidulants, particularly suitable forsuch meat products, although it will be apparent to those skilled in theart that the present invention has other applications.

BACKGROUND OF THE PRESENT INVENTION

The acidulation of meat products, particularly meat emulsions, is wellknown. Meat emulsions, for instance sausage emulsions, are mixtures oflean meat or meat protein and water forming a matrix in which fatparticles, salt, sugar and curing agents are dispersed. It is well knownthat the emulsifying action generally decreases with increasing acidityof the emulsion. Specifically, the water-binding capacity and theemulsifying qualities of the meat protein are affected by the emulsionpH. To obtain a stable emulsion, it is necessary to avoid the presenceof too much acid during the preparation and processing of the emulsion.Generally the emulsions are stable when the critical pH is about 6 orhigher.

However, it is desirable to achieve a pH lower than about 6 in the finalproduct to enhance flavor, texture and keepability. It has been observedthat a pH decrease after the emulsion is formed does not generally alterthe initial quality of the emulsion, which by that time is comparativelystable. Reference can be had in this regard to U.S. Pat. No. 2,992,116,obtained by Louis Sair; and British Pat. No. 1,138,765 (Unilever Ltd.).

Both of these patents propose the use of an acidulant which can beincorporated into the meat emulsion prior to processing the emulsion,but which has a delayed reaction, so that acidulation takes placesubsequent to emulsification. In the U.S. Pat. No. 2,992,116 patent, theagent is glucono delta lactone, which slowly hydrolizes to form gluconicacid. In the British Pat. No. 1,138,765, the agent is a lactide such asDL-lactide (meso-form).

Neither acidulant has met with substantial commercial success. Forinstance, because of premature hydrolysis and unreliability regardingthe rate of reaction and flavor, glucono delta lactone (GDL) has beenused only very cautiously in the sausage industry, and some companieshave discontinued use of the same altogether. DL-Lactide is notpermitted by law as an ingredient in the United States, and itscommercial availability is limited.

In prior U.S. Pat. No. 3,359,120, coated fumaric acid is proposed as anacidulant for meat emulsions to enhance color and color stability. Thecoating, in this patent, can be either a wax, monoglyceride, orvegetable oil. Processing temperatures in the processing of the meatproduct, for instance smoke house temperatures, cause the coatings tomelt, releasing the fumaric acid and resulting in color development. Oneproblem with this procedure is that not all meats are processed usinghigh temperatures, for instance summer sausages. Also, as suggested inthe Delaney U.S. Pat. No. 3,560,222, some difficulty may be experiencedin obtaining a uniform thin coating completely or substantiallycompletely covering the acid crystals. In the Delaney patent, thisproblem is said to be overcome by providing an inner water soluble coat,partly enveloping and encasing the acid crystals, followed by an outer,inert, water insoluble, heat-rupturable coating completely envelopingthe particulate acidulant. The problem with the procedure of this patentis that one still needs heat to rupture the outer coating, and again,not all meats are processed using heat. The inner water-soluble coat,referred to as a vehicle, in the patent, may be a gum such as gum arabicand cebil gum, an inert salt exemplified by sodium caseinate, gelatin,sugar, confectioner's glaze, and the like. Another problem with fumaricacid is its undesirable characteristic flavor.

Concerning the above patents, a distinction has to be made betweenacidification for fixing color and acidification for texture and meatpreservation. Normally, the former requires less than about 0.1% freeacid, and the latter about 0.5-2% free acid.

Related to the above two patents is recently issued U.S. Pat. No.4,262,027 (Tonner et al.) on the use of a water soluble hydrocolloid(e.g. gum) along with a fat encapsulated acidogen during theacidification process. The product also would not be useful in anacidulation process where heat is not used.

Prior U.S. Pat. No. 3,131,068 (Grelf et al.) describes coating a solidacidulant with water soluble hydroxypropyl methylcellulose. Thismaterial, which is not highly water soluble, requires the use of asolvent, such as chloroform or ethylene dichloride, during applicationof the coating. Disadvantages are the cost of use of a solvent and itspossible toxicity as well as its insolubility.

It is known to use starch as a matrix or carrier for food additives.Generally, such food additives are liquid materials such as oleo resins,essential oils, and flavorants. Examples are given in U.S. Pat. No.2,170,954 (to Stange), disclosing the use of a gelatinized starch; inU.S. Pat. No. 2,876,160 (to Schoch et al.), which disloses the use ofdextrins having high solubility in cold water (e.g. 80% solubility orabove), the dextrin forming a matrix for such materials as vitamin A;U.S. Pat. No. 3,091,567 (to Wurzburg et al.), disclosing the use of anungelatinized starch acid ester for encapsulating water-insolubleflavors, perfumes, and other substances; U.S. Pat. No. 3,159,585 (toEvans et al.), on the use of the dextrins derived from oxidized starches(containing a controlled amount of carboxyl groups) for encapsulation ofvolatile materials such as flavoring oils and perfumes; U.S. Pat. No.3,499,962 (to Wurzburg et al.), on the use of an amylose product forencapsulating water insoluble materials; U.S. Pat. No. 3,819,838 (toSmith et al.), on the use of "modified starch" for encapsulatingessential oils, oleo resins and other flavoring essences, and U.S. Pat.No. 3,821,436 (to Fry), on the use of a starch hydrolysate having a D.E.less than about 40, as a carrier "for flavoring agent". In all of theabove cases, the products are generally made by forming a mixture of thecarrier and active ingredients and subjecting the same to spray dryingor other similar procedure, followed by some form of maceration toobtain fine particles. In none of the procedures is it clear that aproduct is obtained of uniformly small particle size in which a coreparticle is enveloped by a thin, protective layer.

BRIEF DESCRIPTION OF THE PRESENT INVENTION

The present invention resides in a method for the preparation ofacidulated meat emulsions, particularly meat emulsions which are curedwithout heating, for preservation and improving texture, comprising thesteps of (a) emulsifying a source meat; and (b) mixing with said sourcemeat during emulsification a preserving and/or texturizing amount of aparticulate acidulant comprising a solid acid core particle and acoating of a water soluble, film-forming, edible, bland starchhydrolysate or protein, said starch hydrolysate or protein having awater solubility sufficient to produce a pumpable solution at about20-40% solids concentration, based on solution weight; the particle sizeof the particulate acidulant being not substantially in excess of about20 mesh, U.S. Standard Sieve, the weight ratio of solid acid coreparticle to starch or protein coating being in the range of about90-50:10-50.

For purposes of the present application, the term "solid acid coreparticle" shall mean particulate solid acid, and also liquid acid on acarrier, for instance liquid lactic acid on a carrier such as calciumlactate.

Also, for purposes of the present application, it is understood that theterm "acid" shall mean food grade acids or acidifying agents suitablefor human consumption. Examples of such acids, in addition to lacticacid, (on a carrier), are fumaric acid, malic acid, citric acid, GDL(glucono delta lactone), ascorbic acid, tartaric acid, adipic acid andisoascorbic acid and compatible mixtures thereof. A preferred acid forits flavor is lactic acid. A preferred coating material ismalto-dextrin.

Other terms in the above statement of invention shall have the followingmeanings:

    ______________________________________                                        edible     suitable for human consumption;                                    bland      free of clearly discernible or objectionable                                  flavor or odor in the claimed composition;                         water soluble                                                                            means water dispersible as well.                                   pumpable   sprayable through a spray nozzle, under                                       pressure, at useful solution temperatures;                         acidulant  the acid core particle plus coating.                               ______________________________________                                    

A preserving and/or texturizing amount of acid normally is about 0.5-2%free acid, based on the weight of the meat emulsion, although this canvary depending on the emulsion composition. The exact amount requiredwill be known to those skilled in the art.

The present invention also resides broadly in a particulate acidulantuseful for dispersion in meat emulsions, especially meat emulsions whichare cured without heating, for acidulating the same, comprising (a) asolid acid core particle (b) a coating on said acid core particle, saidcoating being a water soluble, film-forming, edible, bland, starchhydrolysate or protein which has a water solubility sufficient toproduce a pumpable solution at about 20-40% solids concentration, basedon solution weight; said acidulant having a particle size notsubstantially in excess of about 20 mesh, U.S. Standard Sieve; theweight ratio of solid acid core particles to starch or protein being inthe range of about 90-50:10-50.

The present invention also resides broadly in a method for applyingwater soluble coatings to highly water soluble core particles selectedfrom the group consisting of sugar, salt, yeast, and solid acidulants,comprising the steps of selecting core particles of fine particle sizesuch that a preponderance of the particles pass through a 16 meshscreen, U.S. Standard Sieve; forming a fluid bed of said core particles;spraying into said bed in the form of a fine mist a water solublecoating composition comprising water and a water soluble coatingmaterial selected from the group consisting of a film-forming, edible,bland, hydrolized starch and a protein, said coating material having awater solubility sufficient to produce a pumpable solution at about20-40% solids concentration, based on solution weight; continuing saidspraying for a time sufficient to obtain a coating build-up on said coreparticles of at least about 10-50% based on coated particle weight; saidcoated particle having substantially the same particle size as the coreparticles.

DETAILED DESCRIPTION OF THE PRESENT INVENTION

Although the present invention is not limited to specific methods forpreparing the particulate acidulants, nor to specific apparatus in whichsaid methods are carried out, a preferred method and apparatus for thepractice of the present invention are disclosed in co-pendingapplication Ser. No. 337,722, filed Jan. 7, 1982, now abandoned. Asdisclosed in such application, the apparatus comprises a fluidized bedchamber which is generally cylindrical in shape but which is providedwith an expansion zone at the top to limit elevation of the bed in thefluidizing chamber. An air distribution plate across the bottom of thechamber maintains the bottom of the bed.

An inlet is provided at the bottom of the chamber, beneath the airdistribution plate, for introducing a fluidizing medium into thechamber. A second inlet is provided at the side of the chamber, abovethe air distribution plate, for introducing particulate core acidparticles into the chamber. Above the normal level of the bed, there isprovided a spray nozzle for spraying the starch or protein coatingmaterial onto the acid particles, the latter being maintained in afluidized condition in the bed by the fluidizing medium.

Preferably, the fluidizing medium, for instance air, is at an elevatedtemperature to evaporate moisture from the starch coating material afterthe latter is applied to the surface of the core acid particles. To beeffective, the temperature of the heating medium is above ambient, forinstance about 175° F.

In operation, the core acid particulate is first introduced into thefluidized bed chamber, after which the bed is established, followed byapplication of the starch or protein coating material to the surface ofthe core acid particulate, followed on a batch-cycle basis by withdrawalof the finished product from the fluidized bed chamber.

The velocity of the fluidizing medium in the chamber is that necessaryto establish the fluid bed and will be known to those skilled in theart.

The temperature of the starch or protein coating material also ispreferably ambient temperature, about 100°-120° F. By way of example, itis pumped into the agglomerating chamber through a binary nozzle (e.g.manufactured by Schlick Co., having a port size of 1.2-2.5 mm) at a flowrate of about 120-150 pounds of solution per hour, and an atomizationpressure sufficient to obtain a fine mist spray.

One such spray agglomerator that can be employed is marketed by GlattAir Techniques, Inc., Model "GPCG 500". A similar apparatus is marketedby Aeromatic, Inc. of Bernardsville, N.J.

Broadly, the present invention is directed to the application of watersoluble coatings to core particles which themselves are highly watersoluble, such as salt, sugar and solid or crystalline acids (genericallyreferred to as solid acids). For the acidulation of meats, the presentinvention is specific to coated acidulants (acid core particle pluscoating) having a particle size not substantially in excess of about 20mesh.

The limit on fineness of particle size is dictated by ability to form afluid bed of the particles and to coat the particles with a reasonableamount of coating. As indicated in the following Table 1, the limit canbe as fine as "40% max. thru a U.S. 200 mesh screen".

Food grade acids useful in the present invention are those which arenormally in solid or crystalline form, are water soluble, and areselected from the group consisting of citric acid, tartaric acid,ascorbic acid, iso-ascorbic acid, adipic acid, glucono delta lactone(GDL), fumaric acid, and malic acid. Also within the scope of thepresent invention is the use of typical food grade liquid acids such aslactic acid, applied to a suitable carrier such as calcium lactate, inaccordance with known technology, so as to be in particulate form.

The following Table 1 gives particulars with regard to core particlessuccessfully coated, or coatable, and useful in the practice of thepresent invention: (See Table 1)

                  TABLE 1                                                         ______________________________________                                        Core Particle                                                                            Particle Size    Solubility                                        ______________________________________                                         For General                                                                  Application                                                                              Granular                                                           Citric Acid                                                                              2% max. on U.S. 16                                                                             71 grams per                                                 10% max. thru U.S. 50                                                                          100 mls. at 50° C.                         Ascorbic Acid                                                                            10% max. thru U.S. 50                                                                          40 grams per                                                                  100 mls. at 45° C.                         Sugar      Trace max. on U.S. 20                                                                          200 grams per                                                                 100 mls. at 25° C.                         Salt       2% max. on U.S. 30                                                                             36 grams per                                                 1.5% max. thru U.S. 100                                                                        100 mls. at 25° C.                         For Meat                                                                      Applications                                                                             Fine Granular                                                      Citric Acid                                                                              3% max. on U.S. 30                                                                             71 grams per                                                 5% max. thru U.S. 100                                                                          100 mls. at 50° C.                         Glucono Delta                                                                            5% max. on U.S. 16                                                                             59 grams per                                      Lactone    40% max. thru U.S. 200                                                                         100 mls.                                          Tartaric Acid                                                                            5% max. on U.S. 30                                                                             195 grams per                                                10% max. thru U.S. 100                                                                         100 mls. at 50° C.                         Fumaric Acid                                                                             0% on U.S. 30    2.4 grams per                                                10% max. thru U.S. 100                                                                         100 mls. at 60° C.                         Ascorbic Acid                                                                            5% max. on U.S. 30                                                                             40 grams per                                                 10% max. thru U.S. 80                                                                          100 ml at 45° C.                           Lactic Acid on              50 grams per                                      Calcium Lactate             100 mls. at 50° C.                         ______________________________________                                    

Table 1 demonstrates that the present invention is useful broadly withwater soluble particulate, and especially with highly water solublesolid particulate having a water solubility about the same or greaterthan that of common table salt, including even more soluble substances,up to a solubility as high as 200 grams per 100 mls. at 25° C. (sugar),and that such particulate can be in the category of granular (size-wise)or fine-granular. For meat acidulation, where uniform acidulation of themeat is a criteria, the core particulate preferably is fine granular,defined as having a particle size such that a preponderance passesthrough a 20 U.S. Standard Sieve.*

In Table 1, particle sizes are given for the core particles. Animportant aspect of the present invention is that the coating of thecore particles takes place without significant agglomeration or particlesize increase. In other words, citric acid of particle size such that 3%maximum remains on a 30 mesh U.S. sieve, coated by the practice of thepresent invention, will have a particle size not substantiallyincreased. For meat acidification, the coated particulate will have aparticle size preferably not substantially in excess of 20 mesh, U.S.Standard Sieve.

This is illustrated in the following Table 2, which gives particle sizedistributions for various acidulants of Table 1 and comparative data forraw acid core particles. (See Table 2)

                                      TABLE 2                                     __________________________________________________________________________    PARTICLE SIZE DISTRIBUTION                                                               Citric Acid                                                        Citric Acid   ML-70                                                                              Tartaric Acid                                                                           GDL       GDL    Ascorbic Acid                   ON Raw                                                                              ML-70                                                                              Raw                                                                              (L)  ON Raw                                                                              ML-85                                                                             ON Raw                                                                              ML-70                                                                             Raw                                                                              ML-70                                                                             ON Raw                                                                              ML-70                     __________________________________________________________________________    10 0%   .12%    0.08%                         10     0.06                     20     .63  6.2                                                                             31.33                                                                              20  0.0                                                                             1.42                                                                              20    0.2     0.22                                                                             20  0.3                                                                             0.78                      30         62.4                                                                             39.91                                                                              30  0.0                                                    40 42.7                                                                             44.52                                                                              30.6                                                                             18.61                                                                              40 25.4                                                                             50.25                                                                             40    19.57  18.38                                                                             40 21.2                                                                             19.44                     50 41.1     0.8              50 26.9   26.9                                   60  7.7                                                                             36.50   5.6  60    46.74                                                                             60  8.9                                                                             29.59                                                                              8.9                                                                             34.14                                                                             60 52.2                                                                             48.87                                        70 70.4   70  3.0    3.0                                   80  6.3                                                                              7.46        80    1.01                                                                              80    13.76  18.83                                                                             80 18.9                                                                             14.85                     pan                                                                               2.2                                                                             10.77                                                                               0.0                                                                              4.47                                                                              pan                                                                               4.2                                                                             0.58                                                                              100                                                                              19.0   19.0   100                                                                               4.0                                                      120                                                                              11.7   11.7                                                                140                                                                               8.7    8.7   140                                                                               2.3                                                                       pan                                                                               1.1                                                                             16.0                                                   400                                                                              20.8   20.8                                                                pan                                                                               1.0                                                                             36.88                                                                              1.0                                                                             28.43                               __________________________________________________________________________

In Table 2, the heading "ON" means retained over or on a mesh size, U.S.Standard Sieve. The designation "ML-70" means malto-dextrin, applied inan amount of 30% dry weight percentage to give a product containing 70%acid. Similarly, "ML-85" means 85% acid. "Raw" means bare acid withoutcoating. The letter (L) in parentheses means that the acid coated wasgranular rather than fine granular.

The data of Table 2 shows that there was little particle size increasefrom coating. For instance, with fine granular size citric acid (thefirst item), a 40 mesh screen retained 42.7% of the raw acid and only44.52% of the coated acid. With granular citric acid, 64.4% of the rawacid was retained on a 30 mesh screen, and 6.2% on a 20 mesh screen.There was an increase in retention of the coated product on a 20 meshscreen (to 31.33%), but the retention of 30 mesh or coarser particlesremained about the same (68.6 v 71.32). This was deemed to be indicativeof no significant agglomeration, and little particle size increase froma functional point of view. In other words, the amount of particlesfiner than 40 mesh and coarser than 10 mesh remained about the same.

Critical features of the present invention towards achieving the aboveresults are the choice of coating material and application conditions.Preferably, the same are selected to obtain complete or substantiallycomplete coverage at coating weights of about 10-50% (based on productweight), and as long as the coating weight range is not exceeded, littleincrease in particle size is obtained. Below about 10% coating weight,less than complete coverage is obtained. Above about 50% by weight aninordinate amount of time is required for the coating application.Optimum results are obtained with coating weights in the preferred rangeof about 20-30%.

A preferred coating material of the present invention is a water solublestarch hydrolysate, specifically one that is capable of forming a highsolids solution or dispersion at application temperature. A low solidsdispersion requires the removal of too much water during drying and filmformation, unduly prolonging processing time and resulting in possibleagglomeration. A water solubility sufficient to produce a pumpablesolution at about 20-40% solids concentration, preferably 30-40% solidsconcentration, thus, is critical. Above about 40% solids concentration,the dispersion becomes too viscous for spray atomization. Starchhydrolysates in this category generally have a dextrose equivalent(D.E.) below about 20.

It is also critical that the starch hydrolysate be film-forming ondrying. Starches which are substantially degraded during hydrolysis arevery water soluble but poor film-formers. By film-forming, it is meantthat in addition to forming a substantially impervious coat, the coat isalso non-tacky, non-agglomerating, and generally non-hygroscopic whendried.

Specific starches which meet these criteria will be known to thoseskilled in the art.

One particularly preferred starch hydrolysate useful in the practice ofthe present invention is a highly water soluble malto-dextrin marketedby Grain Processing Corporation under the trademark Maltrin M-100. Thisproduct is sold as a bulking and bodying carbohydrate. It has a dextroseequivalent of 9-12 and disperses in water to produce clear solutions at35-40% concentrations. At 40% concentration, the product is pumpable andcapable of spray atomization and has good film-forming characteristicsfollowing drying when applied at a coating of about 20-30% based onproduct weight.

Another useful hydrolyzed starch is a malto-dextrin marketed by AmericanMaize Products Company under the trademark Fro-Dex 10. This product hasa dextrose equivalent of about 12, is soluble up to about 40% solids,without substantial viscosity increase, and has good film-formingproperties when applied at a coating of about 20-30% and dried.

A third useful starch is a low viscosity, modified starch marketed byNational Starch under the trademark Film-Set. Its conventional use is inconfectionery coatings. At 30% solids concentration, it forms a lowviscosity, pumpable solution capable of spray atomization. Coatings at20-30% are substantially impermeable, and are non-tacky andnon-agglomerating.

In the practice of the present invention, for meat acidulation, it ispreferred to add the encapsulated acid, in a preservation or texturizingamount, at a point near the end of the emulsification period.Specifically, meat emulsification is usually carried out by grinding themeats to desired particle size, mixing them together until a homogeneousmixture is obtained, and then adding the spices used and otheringredients while continuing the mixing. Preferably, the encapsulatedacid of the present invention is added with the spices, or after spiceaddition. After thorough mixing, the mixture is then stuffed into acasing and hung up for curing, or otherwise cured. One type of meat withwhich this procedure is carried out is referred to as winter sausage.The procedure can be characterized as one in which no heat is employedin the processing. Because of the absence of heat, the conventional fatencapsulated acid cannot be employed since the integrity of the fatcoating would not be lost during processing and lowering of the meat pHwould not occur.

In the present invention, since the coatings are water soluble, themoisture present in the meat destroys the coating integrity, causingacid release. However, despite the high solubility of the coatings ofthe present invention, the release is not instantaneous, and fullacidulation normally will not take place until after the sausage isstuffed into a casing. Although not bound by any theory, it is believed,in this regard, that the water in the meat emulsions is bound water andonly small and measured amounts become successively available andmigrate to dissolve the coating.

A principal advantage of the present invention, in addition to delay inacid release, should now be apparent. By maintaining a fine particlesize of the coated acid, with minimum agglomeration, a very uniformdistribution of the acid in the meat can be achieved, avoiding thepresence of pink "hot" spots caused by local overacidification anduncured spots caused by underacidification. An even pH throughout themeat is obtained. In other words, a rate of release which is degradativeof the meat mass is prevented, in the present invention, by twomechanisms; one being the use of a water soluble coating, the otherbeing the fine particle size, non-agglomerated state of the acidulant.

The present invention can be practiced with other meat products thanwinter sausage, for instance, fermented sausage commonly known as"summer sausage". Other types of fermented sausages with which thepresent invention is useful include pepperoni, Lebanon bologna, porkroll and cervelats (farmer, holsteiner, and thuringer). Otheremulsion-types of sausages with which the present invention is usefulinclude frankfurters and bologna, and "dry sausages", such as salami.Other meat products such as chopped meatloaf and potted comminuted meatscan be acidulated in accordance with the present invention.

The present invention will be better understood by reference to thefollowing example, which is illustrative but not limiting.

EXAMPLE 1

In this example, citric acid was coated with malto-dextrin (MaltrinM-100) from a malto-dextrin-containing solution having a solids contentof about 40%. The coating was carried out in a Glatt spray agglomerator,Model "GPCG 500". This unit had a capacity of 500 kilos. Processing datawas as follows: (See Table 3)

                  TABLE 3                                                         ______________________________________                                        Amount of acid      1,050 lbs.                                                Acid particle size  3% max. on U.S. 30                                                            5% max. thru U.S. 100                                     Amount of coating   450 lbs.                                                  Amount of water in  675 lbs.                                                  coating solution                                                              Temperature of aqueous                                                                            100-120° F.                                        solution                                                                      Pump flow rate for solution                                                                       120-150 lbs/hour                                          Drying air          175-178° F.                                        Outlet air          140-155° F.                                        Process time        8 hours                                                   ______________________________________                                    

At the end of eight hours, the acid to coating ratio of the product wasabout 70:30. The coating was continuous. The product had a particle sizenot substantially greater than that of the original acid, with noascertainable agglomeration. On addition to meat, during emulsification,a uniform lowering of pH is obtained. With a preserving and/ortexturizing amount of acid, no overacidified "hot" spots orunderacidified spots exist.

In the process for coating the acid, the flow rate of the starch coatingand drying air temperature were important. For instance, at too high adrying air temperature it was possible for the starch solution tosolidify without coating. Also important was atomization of the starchsolution. The nozzle used is one known as a binary nozzle, having a portsize of 1.2-2.5 mm. The liquid solution is passed through a centralorifice surrounded by an annular air orifice. The nozzle head itself isprovided with a circular array or plurality of these dual orifices, andthe velocity of the multiple air streams is controllable. A conventionalatomization pressure was used sufficient to obtain a fine mist spraywhich coats each particle. To be avoided is the presence of largerdroplets, which could cause agglomeration.

Other applications other than the acidulation of meat exist for theproducts of the present invention. One example would be dry mixes suchas powdered soup mixes, where protection of a highly water soluble coreparticle is desired, the coating also being water soluble. Otherexamples are certain pharmaceuticals and tea bags. In such example, theprotective coating may be simply to prevent agglomeration of the coreparticle prior to use (highly soluble acid particles, for instance, aresubject to agglomeration) or the protective coating may serve thefunction of delaying release.

One application with which the present application has been successfullypracticed is applying a water soluble coating to yeast. Yeast itself ishighly water soluble. Specifically, yeast has been coated with a wheyprotein concentrate marketed by Stauffer Chemical, under the trademarkEnrpro 50. This product is a soluble, bland, protein food ingredientsold as a gelling agent or whipping agent. When dissolved in water at30% concentration, the solution exhibits low viscosity and is verypumpable. Yeast was coated with this protein at a level of about 50%yeast and 50% protein. The product had a particle size distribution asfollows:

    ______________________________________                                                ON                                                                    ______________________________________                                                16   0.3%                                                                     20   6.6%                                                                     40   88.1%                                                                    60   5                                                                        pan  0                                                                ______________________________________                                    

Processing temperature (drying air) in the Glatt agglomerator was120°-130° F.

A similar protein that may be employed is ForeTein 35, a whey or wheyprotein concentrate marketed by Foremost Foods Company.

Also, yeast has been coated successfully with a starch hydrolysatemarketed by National Starch under the trademark N-Lok. This starch,marketed primarily for the encapsulation of oils, fats and other waterinsoluble substances, was sprayed onto the yeast particles, in afluidized bed, from a solution having a 30% solids concentration. At acoating level of 30% coating and 70% yeast, the following particle sizedistribution was obtained:

    ______________________________________                                                ON                                                                    ______________________________________                                                20   86.6%                                                                    40   13                                                                       60   4                                                                        pan  0                                                                ______________________________________                                    

A principal acid for dispersion in meat is lactic acid, which adds adesirable flavor. However, since lactic acid is a liquid, it must firstbe plated onto a carrier. A suitable carrier is calcium lactate. Lacticacid plated onto such carrier in the amount of 60% acid and 40% carrierwas successfully coated with Maltrin M-100 to give a particledistribution as follows:

    ______________________________________                                                ON                                                                    ______________________________________                                                10   .04                                                                      20   31.14                                                                    40   62.33                                                                    60   5.99                                                                     80   .01                                                                      pan  .49                                                              ______________________________________                                    

What is claimed is:
 1. A method for preparation of acidulated meatemulsions comprising the steps of(a) emulsifying a meat source; (b)mixing with said meat source during emulsification a preserving and/ortexturizing amount of a particulate meat acidulant consistingessentially of a solid acid core particle having a continuous,substantially impervious coating thereon, said coating being a watersoluble, film-forming, edible, bland, starch hydrolysate or protein,said starch hydrolysate or protein having a water solubility sufficientto produce a pumpable solution at about 20-40% solids concentration,based on solution weight; said acidulant being substantiallynon-agglomerated and having a particle size not substantially in excessof about 20 mesh, U.S. Standard Sieve; the ratio of said solid acid coreparticle to said coating being in the range of about 90-50:10-50; saidcoating being spray applied to said solid acid core particle in a fluidbed spray applicator.
 2. The method of claim 1 wherein said meatemulsion is winter sausage cured without heating.
 3. The method of claim1 wherein said solid acid core particle is selected from the groupconsisting of citric acid, tartaric acid, fumaric acid, ascorbic acid,malic acid, iso-ascorbic acid, adipic acid, lactic acid on a solidcarrier, glucono delta lactone, and compatible mixtures thereof, theparticle size of the particulate acidulant being not substantially inexcess of about 30 mesh, U.S. Standard Sieve.
 4. The method of claim 3wherein said starch hydrolysate is malto-dextrin, the ratio of solidacid core particle to starch hydrolysate coating being in the range ofabout 80-70:20-30.
 5. The method of claim 3 wherein said coating is astarch hydrolysate applied from a clear solution, said starchhydrolysate having a water solubility sufficient to produce a pumpablesolution at about 30-40% solids concentration.